Save One Tuesday evening, I was standing in my kitchen with nothing but shrimp, pasta, and the tail end of a lemon, wondering what on earth I could pull together for dinner. Twenty minutes later, my kitchen smelled like garlic and butter, and I had the kind of meal that made me stop eating mid-bite to appreciate it. This garlic shrimp penne became my go-to when I need something that feels restaurant-quality but doesn't demand hours of my time.
I made this for my sister when she showed up unexpectedly after a long week, and watching her face light up when she tasted it was one of those small kitchen wins that stick with you. She actually asked if I'd made it from scratch, and the pride I felt knowing I had was completely disproportionate to the actual simplicity of what I'd done.
Ingredients
- Large shrimp (400g): Pat them completely dry before cooking—moisture is the enemy of a good sear, and dry shrimp brown beautifully instead of steaming in the pan.
- Penne pasta (350g): Cook it just shy of what the box tells you; it'll finish cooking slightly in the butter sauce and end up perfectly al dente.
- Garlic (4 cloves): Mince it fine and add it right when the pan is foaming—that thirty-second window is when it becomes fragrant magic instead of burnt and bitter.
- Shallot (1 small): It's gentler than onion and dissolves into the sauce, adding sweetness without overpowering the delicate shrimp.
- Fresh parsley (2 tbsp): Chop it just before serving so it stays bright green and doesn't turn dark from bruising.
- Lemon zest and juice: The zest goes in with the garlic for depth, and the juice balances all the richness from the butter.
- Unsalted butter (60g): Use real butter—it's the backbone of the whole dish and makes a visible difference in flavor.
- Parmesan cheese (2 tbsp, plus more for serving): Grate it fresh if you can; the pre-grated stuff won't melt into the sauce the same way.
- Extra-virgin olive oil (2 tbsp): This keeps the butter from burning at high heat and adds a whisper of flavor.
- Red pepper flakes (pinch): Optional, but a tiny pinch creates a warm undercurrent that makes people ask what the secret ingredient is.
Instructions
- Get your water boiling:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. This is where your pasta starts, and good salty water makes all the difference in flavor.
- Cook the penne:
- Follow the box time, but fish out a piece a minute early and taste it. You want it tender with just a hint of resistance in the center, and reserve that half cup of starchy pasta water before you drain everything.
- Prep your shrimp:
- Pat each shrimp dry with paper towels—this takes two minutes and changes everything about how they'll cook. Season them lightly; you'll add more flavor through the sauce.
- Sear the shrimp:
- Heat your skillet until it's seriously hot, add oil and a tablespoon of butter, then lay the shrimp in a single layer. Don't move them for a minute, then flip and cook another minute until they've just turned opaque pink.
- Build the sauce base:
- In the same skillet with the remaining oil and butter, soften the shallot for a minute until it's turning golden. Add your minced garlic and count to thirty—you'll smell when it's perfect, right before it starts to threaten burning.
- Add the aromatics:
- Stir in the lemon zest, juice, and red pepper flakes if you're using them. Let everything meld for ten seconds, and your kitchen will smell incredible.
- Bring it together:
- Toss the drained pasta directly into the skillet with the garlic butter, adding pasta water a splash at a time until you have a silky sauce clinging to each piece. The starch in that water is what makes the sauce coat everything beautifully.
- Final assembly:
- Return the shrimp to the pan, scatter the parsley and Parmesan over everything, and toss gently so the shrimp stays tender. Taste and adjust salt and pepper—you're almost there.
- Plate and serve:
- Divide into bowls and top each with extra Parmesan and a tiny pinch more parsley if you have it. Eat it while it's warm and the garlic butter is still clinging to the pasta.
Save There's something almost meditative about the way garlic smells when it's hitting that perfect moment in the pan—not quite sizzling anymore, just releasing its warmth into the butter. That's the moment I realized this dish isn't just quick; it's also a little bit therapeutic.
Why This Works So Well
The genius of garlic shrimp penne is that it relies on technique over complexity. You're not fighting against a difficult sauce or tricky timing—you're just letting good ingredients speak for themselves. The shrimp cooks in minutes, the pasta does its thing while you handle the shrimp, and the sauce comes together in the time it takes to grate cheese. Every element serves a purpose, nothing feels fussy, and you end up with something that tastes like you spent hours thinking about it.
Variations That Work
The framework here is flexible enough that you can make it your own without losing what makes it special. I've added a splash of cream when I'm feeling indulgent, thrown in a handful of cherry tomatoes that I halved and warmed through at the end, or swapped in linguine when that's what I had on hand. A friend added a pinch of dried chili and swore it was better than my version, and she might have been right. The best version is always the one that works with what you have and what you're craving.
Making It Your Own
Once you've made this a few times, you'll start noticing what you'd do differently—maybe you like it spicier, or you want the garlic more pronounced, or you'd rather use white wine instead of lemon juice. Those instincts are worth following, because the only thing better than a good recipe is a good recipe that you've made completely yours.
- If you have fresh basil instead of parsley, use that—it adds a different kind of brightness that's equally wonderful.
- A squeeze of garlic from a tube works if you're in a rush; it's not as good as fresh, but it's honest and gets you where you need to be.
- Leftover pasta can be reheated gently with a splash of water, though it's almost better eaten cold the next day as a weird salad-adjacent situation.
Save This is the kind of recipe that earns its place in your regular rotation not because it's complicated or impressive, but because it's reliable, it tastes good, and it makes weeknight cooking feel easy. That's honestly the highest compliment I can give to any recipe.
Common Recipe Questions
- → How do I ensure the shrimp stays tender?
Cook shrimp quickly over medium-high heat just until pink and opaque, typically 1–2 minutes per side to avoid toughness.
- → Can I use other pasta types?
Yes, linguine or spaghetti work well as alternatives, offering different textures to complement the sauce.
- → What can I do to thicken the sauce?
Reserve some pasta cooking water and add it gradually while tossing pasta to create a light, silky sauce.
- → Is there a way to enrich the flavor further?
A splash of cream added with the pasta water will create a richer, creamier sauce.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the garlic and shrimp beautifully.